Description
Cookie Monster Cinnamon Rolls are colorful, fun, and irresistibly delicious cinnamon rolls featuring a vibrant blue dough, rich cinnamon-cookie filling, and cream cheese icing topped with crushed chocolate sandwich cookies and mini chocolate chips. Perfect for a whimsical breakfast or dessert that kids and adults will love.
Ingredients
Scale
Dough
- ¾ cup warm milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Blue gel food coloring, as needed
Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ½ cup crushed chocolate sandwich cookies
- ¼ cup mini chocolate chips
Icing
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Toppings
- ½ cup crushed chocolate sandwich cookies
- Extra mini chocolate chips (optional)
Instructions
- Activate Yeast: Combine warm milk and active dry yeast in a mixing bowl. Let sit for 5 minutes until the mixture becomes frothy to ensure the yeast is active.
- Mix Dough Ingredients: Add granulated sugar, egg, egg yolk, melted unsalted butter, vanilla extract, salt, and all-purpose flour to the yeast mixture. Mix thoroughly until combined.
- Knead Dough and Add Color: Knead the dough until it becomes soft and slightly sticky. Incorporate blue gel food coloring evenly throughout the dough for the Cookie Monster look.
- First Rise: Cover the dough and allow it to rise in a warm place for about 1 to 1½ hours until it doubles in size.
- Prepare Filling: In a bowl, mix softened butter, brown sugar, ground cinnamon, crushed chocolate sandwich cookies, and mini chocolate chips until well combined.
- Shape Rolls: Roll the risen dough into a rectangle. Spread the prepared filling evenly over the dough, then roll the dough tightly into a log shape.
- Cut and Second Rise: Slice the log into individual rolls. Place them in a baking pan and let rise for another 30–45 minutes until puffed.
- Bake Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20–25 minutes until golden brown and cooked through.
- Prepare Icing: While the rolls are baking, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and spreadable.
- Finish and Serve: Once the cinnamon rolls are warm from the oven, drizzle or spread the cream cheese icing on top. Garnish with crushed chocolate sandwich cookies and extra mini chocolate chips if desired. Serve immediately.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast.
- Adjust blue gel food coloring to achieve your preferred shade of blue.
- For best results, cover dough with a damp towel during rising to prevent drying out.
- The icing consistency can be adjusted by adding more or less milk.
- These cinnamon rolls are best enjoyed the day they are made but can be stored covered at room temperature for up to 2 days.
